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I had a few sheets of phyllo dough left over which was perfect because I had been wanting to try making this recipe for mushroom and goat cheese strudel with balsamic syrup. With mushrooms, goat cheese and balsamic vinegar being some of my favorite things how could I not try this? The mushroom strudel was surprisingly easy to make especially considering how good the results were. The mushroom and goat cheese strudel was amazing! Of course I could not wait for it to cool so I got to enjoy the warm and tasty mushrooms mixed with the tangy just melting goats cheese all wrapped up in a light and flaky and yet crispy crust. The strudel was amazing all by itself but when you dipped it in the sweet and tangy balsamic syrup it really sent it over the top. I am looking forward to making this again.

Directions:
1. Melt the butter in a pan.
2. Add the shallots and saute until tender, about 3-5 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the mushrooms and saute the mushrooms until golden brown, about 15 minutes.
5. Add the sherry vinegar and the sherry and simmer until the liquid has evaporated, about 8 minutes.
6. Remove from the heat and season with salt and pepper and stir in the parsley.
7. Place one sheet of phyllo pastry down and brush with olive oil.
8. Place the second sheet of phyllo pastry on the first and brush with olive oil.
9. Place the second sheet of phyllo pastry on the second.
10. Sprinkle the cheese along the edge of one of the long sides.
11. Spoon the mushrooms on top of the cheese.
12. Fold the short edges over about 1/2 inch thick.
13. Roll the long edge to form a roll.
14. Place the roll on a baking sheet with the seam side down.
15. Brush the top of the pastry with olive oil.
16. Bake in a preheated 375F oven until golden brown, about 30-50 minutes.
17. Simmer the balsamic vinegar and honey in a small sauce pan until they have reduced by half.

OMG......These stop me dead in my tracks. I want them! What kind of mushrooms did you use? These are worth going out and buying phylo for, then worrying about what to do with the leftovers from this dish!

hi kevin...i am always into mushrooms and these are gorgeous as always...i am not sure if you are into awards, but i am passing you one (you have no choice in the matter lol) it is in my latest post ^_^

Kevin - I'm glad that this worked out for you! Definately a recipe to keep on hand. You can make them in advance and freeze them (unbaked) as well. Just take them out, bake them from a frozen state and enjoy.

I made this meal recently, and I LOVED it! As did my husband. We've definitely put it onto our list of things that we'll be making again. Your blog is one of my favorites and I've made many things from here...always delicious. Thank you for all the time that you put into it and for all of the great recipes.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.